Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Well, it's been actual years since I've blogged, due to life being so super crazy, changing jobs, kids' schedules, etc. but while looking at my "Memories" popup thing on Facebook, I came across this recipe I made years ago, before I even started this blog, and thought, "Hey, why not. I mean, It's practically just copying and pasting, right?" 

So here I am. Blogging something. Who'd of thought I'd get back here again. (Certainly not me...)

Anyway, this recipe is comfort food at it's finest. It really takes you back to childhood, only this time, it's a little more flavorful. And even if it's not a loaf of soup from a can and a slice of cheese-product wrapped in cellophane on Wonder Bread, it's still pretty easy.

Soup:
2 Large (28 oz.) cans of crushed tomatoes (fresh are good too, but it's a lot of work skinning and seeding that many tomatoes) 
1 jar pasta sauce (we like Hunt's Four Cheese in the can, actually)
1/2- 1 Whole Onion, diced
5 or so cloves of garlic
Salt and pepper to taste 
3/4 - 1 cup or so fresh basil 
1 box free range/organic chicken (veggie works too, for you vegetarians) stock
 A cup and a half or so of fat free 1/2 and 1/2
1/2 Cup Finely Shredded or Grated Parmesan Cheese, plus more for topping
Ricotta Cheese, if desired


Just saute the onion and garlic in a little olive oil until soft/translucent, then add everything else, and simmer for at least 30 minutes (the longer the better though). This is also good topped with a little dollop of ricotta and some more fresh basil "confetti", along with the Parmesan. 


Sandwiches: 
Smoked Gouda 
Sharp Cheddar 
Havarti 
Sourdough Bread
Butter
*You can use any combo of cheeses you'd like. We just really liked these. 

Lightly butter the outside of two slices sourdough, add desired amount of cheese, and grill until golden brown and the cheese is melted. Repeat for each sandwich you want to make. 

Enjoy!

Super Duper Guest Post From My Husband... Dave's Beef Stew!!

Hi, Megan's husband Dave here.  I don't cook often, but when I do, it's the grill, or soups and stews.  I know, weird..., but I learned soups and stews from my mom during all those Sierra Nevada cold winters while growing up.   This one is one of my favorites because it's so hearty and the family loves it.

WARNING: This is not a quick meal, plan on a minimum of 4 hours of cook time!

It's fall-aparty tender meaty goodness and worth the wait, trust me!  Your house will smell amazing to boot!

Dave's Beef Stew

2 1/2 lbs beef chuck  cut into 1 to 2" cubes (I like to get the short ribs, but stew meat is fine)
Salt and Pepper
2 Tbsp unsalted butter
2 medium onions (or 1 large)
5 cloves garlic crushed
1 Tbsp tomato paste
1/3 cup flour (or enough to cover meat)
8 cups beef broth (2 32oz boxes)
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 lbs quartered red potatoes (or smaller potatoes cut in half)
6 medium carrots cut in to 1" pieces
4 celery stalks cut into 1" pieces
28 oz can of San Marzano peeled whole tomatoes quartered
3 Tbsp vegetable oil
1 Tbsp red wine vinegar
Dash Worcestershire Sauce

For this recipe I recommend using a enameled cast iron dutch oven.  It's really perfect for this sort of thing, and nothing beats slow braised beef!

-Preheat oven to 285 degrees.
-Cut the meat into 1" to 2" cubes if they aren't already cut.  Try to be consistent here, I prefer bigger cubes.
-Season beef with salt and pepper.
-Heat vegetable oil in the dutch oven and sear the meat, turning only once (about 4 minutes a side). Don't forget to season the other side once you flip!
-Transfer the meat to a plate, discard used oil. (If there are any meaty bits stuck to the bottom, leave them there, that's flavor, baby!)
-Add butter and onions to dutch oven over medium-high heat and cook until lightly browned (about 5 minutes)
-Add crushed garlic and cook for 1 minute
-Add tomato paste and cook for 1 minute
-Add beef back to dutch oven and sprinkle flour to cover meat.  Cook until lightly toasted (about 5 minutes)
-Add the broth and bring to a simmer.
-Tie parsley, thyme and bay leaves together (or use a spice bag, much easier) and add to the dutch oven.
-Season with 2 tsp of salt and a dash of Worcestershire.
-Transfer to oven for 2 hours at 285.
-Remove from oven, add potatoes, celery, carrots and tomatoes, place back in the oven for 1 hour covered.
-Remove from oven and simmer over the stove top uncovered on medium heat until liquid reduces and vegetables are completely tender, skimming the fat as necessary.
-Remove the herb bundle.
-Add 1 Tbsp red wine vinegar, and salt and pepper to taste.

Enjoy with cheddar drop biscuits and let me know what you think!

-Dave

'Cause Who Doesn't Like Their Veggies Hidden In Cheese?!

This one's an new twist on the classic Spinach Artichoke Dip, and who doesn't love that stuff?!

I'm totally that mom who sneaks vegetables into my kids (and husband's) food, usually without any of them knowing, and this is no exception. It's spinach, artichokes, zucchini and mushrooms (and sometimes kale and tomatoes!) hidden in gooey, yummers cheese.

I usually make mine is a 9x13 baking dish, but you could easily put it into a couple of bread bowls (or make individual ones with pretzel rolls.... gasp!!)

Leftovers are also fantastic as a spread for a turkey BLT sandwich, or on baked potatoes!

Oh man, now I'm hungry!

Hot Veggie Dip

1 Small Onion, diced small

4 Cloves Garlic, pressed

3 Tbsp. Butter

1 tsp. each Salt and Pepper (more or less to taste)

1 Medium-Large Zucchini, diced

1 8oz. pkg. Mushrooms, diced

1 10oz. pkg. Frozen Spinach, defrosted and WELL drained ( when it's defrosted, I put it all in a tea
towel, and squeeze it to death)

1 Can Artichoke Hearts in Water, well drained and chopped

1-2 cups Fat Free Half and Half

1-2 pkgs. Cream Cheese

2 cups Shredded Jack Cheese

1 cup Parmesan cheese, divided

1 Roma Tomato, diced small

In a large pot/Dutch oven, saute the onions with the salt and pepper. When they are soft and translucent and on the verge of caramelizing, add the garlic, zucchini, and mushrooms. After these veggies are tender and the water has cooked out of them and reduced, add the drained spinach, artichokes, half and half, cream cheese, jack cheese, and 2/3 cup of the Parmesan cheese. Stir until melted and well combined. Spread evenly in a 9x13 baking dish, and top with remaining 1/3 cup Parmesan cheese.

Bake at 400 for 30 minutes, or until top is melted and browned a bit.

Top with the diced tomato.

Serve with french bread or pita chips.

Enjoy!

Stuffed Peppers... or Zucchini even!

Okay, so this recipe made A LOT! I made it not only for our family (6, including my parents), but also for a friend who recently had a baby. 10 big ol' peppers to be exact. Great for a crowd, or for freezing for a later meal.This recipe is super versatile too. You can make it how it is, stuffed into peppers. You can make it how it is, leaving out the chopped zucchini, and stuff it into zucchini. You can even leave out the rice in the mix, and serve it over rice instead... or bake it all in a casserole... your choice. And you can tweak it to your liking, and what you have on hand. Good stuff!

Stuffed Peppers
1 lb. Ground Beef
2 links Bratwurst, casings removed
3 Link Italian Sausage, casings removed (Don't judge. I like to mix my meats!)
Seasoning Salt
Italian Seasoning
21 Seasoning Salute from Trader Joe's (I seriously love the flavor of this no-salt seasoning!)
Onion Flakes and Garlic Powder (fresh is always better. I was just lazy and used dehydrated.)
Splash or two of Balsamic Vinegar
1/4 cup, or so, White Wine
2 hand fulls of Baby Carrots, finely chopped
1 Medium Zucchini, finely chopped
1 Bag Frozen Rice Medley (Brown and Red Rice, and Black Barley) from Trader Joe's, or 2 cups   cooked brown rice
1 28 oz. can Petite Diced Tomatoes
12 oz. Italian Cheese Blend (I used Quattro Formaggio Blend from TJ's), divided.
10 Bell Peppers, any color (I like the ones with four bumps on the bottom... they stand up better)

Brown and chop the meat with all the seasonings.

Add the finely chopped carrots and zucchini. (The Pampered Chef Food Chopper is a life saver people!)

Cook until the meat is thoroughly done. Add balsamic vinegar, wine, tomatoes. Cook uncovered until the liquid is reduced a little.

Make the rice according to package directions, then add it into the mix. Turn off heat.

While that is all cooking away, wash and dry your peppers. Cut off just the tops, and remove the seeds and veins. Place them in a somewhat deep casserole dish that has been sprayed with non-stick spray.

Put about 1 Tbsp of the cheese in the bottom of each pepper.

Add about 3/4 of a cup of the cheese to the somewhat-cooled meat mixture.

Start spooning the mixture into each pepper.

Top them evenly with remaining cheese.

Cover with foil.

Bake at 375 for 30 minutes. Take the foil off and cook another 15-20 minutes, until hot, melty. bubbly, browned, etc.

I usually serve mine with fresh bread and a green salad. Enjoy!